Quick Beef Bourguignonne

(3 Ratings)
Recipe Yield: 4 Servings


  • 1 (4.8 ounce) package PASTA RONIĀ® Garlic Alfredo
  • 3 tablespoons all-purpose flour
  • 1/2 tablespoon dried thyme
  • 1/2 teaspoon ground black pepper
  • 3/4 pound boneless sirloin or top round steak, cut into 1-inch pieces
  • 2 tablespoons vegetable oil, divided
  • 3 cups (8 ounces) halved or quartered crimini or white mushrooms
  • 1/3 cup thinly sliced shallots or chopped onions
  • 1 (14-1/2 ounce) can beef broth
  • 1/4 cup dry red wine or water
  • 3/4 cup thinly sliced carrots

Preparation Steps

  1. Combine flour, thyme and pepper in a resealable plastic food storage bag. Add steak; shake to coat evenly with flour mixture.
  2. In large skillet over medium-high heat, heat 1 tablespoon oil. Add steak; cook 3 minutes or until lightly browned on all sides. Remove from skillet; set aside.
  3. In same skillet over medium heat, heat remaining 1 tablespoon oil. Add mushrooms and shallots; cook 3 minutes, stirring occasionally.
  4. Add 1/4 cup water, broth and wine; bring to a boil. Add pasta, Special Seasonings, steak and carrots. Reduce heat to medium. Simmer 5 minutes or until pasta is tender. Let stand 5 minutes before serving.